steak salad with mango dressing

Last week for girls’ night we inaugurated Robin’s grill – a pretty momentous occasion in the life a grill, at least from my experience. Robin had been talking about making a grill purchase for over a month and finally the weather was nice enough to merit it. We decided to make a steak salad. Robin strong-armed grilling the meat and I made the salad and the dressing.

For the steak
1 lb flank steak
Salt, pepper, balsamic vinegar

Salt and pepper the steak. Marinate the steak for about 15 minutes in some balsamic vingar. Heat your brand spankin’ new grill to high. Cook the steak 8 – 10 minutes per side, or until the internal temperature is 130 degrees for medium rare. Rest for about 10 minutes and slice against the grain.

For the salad
1/2 jicama, cut into batons
1 bell pepper, diced
mixed greens

Mango Dressing
1 mango, peeled and seeded
1 t red wine vinegar
1 t rice wine vinegar
1/4 cup olive oil
salt, pepper

Puree the mango in a food processor. Add the vinegars and mix. In a slow stream, add the oil until the dressing has emulsified. You may need less or more oil depending on your mango’s juiciness. Season with salt and pepper. Toss with salad just before serving. Top with the steak.

While we overcooked our steak slightly, the grill’s maiden voyage was a success! (We need a bit more practice to master the grill’s temperature range).┬áThis salad is easy, quick and tasty.┬áTo be honest, I think I could skip the mango dressing. My mango was pretty mild and did not impart nearly enough tropical flavor into the dish for the amount of work it is to get the flesh off those suckers. Maybe if I knew how to pick a good mango, I’d try it again. I think next time we are going to make a strawberry-champange vinegar dressing!